Freycinet Vineyard

Riesling 2017

It can't get much more territorial than this...unless you're in the winery ๐Ÿ˜‚๐Ÿ˜‚
In Freycinet NP which is the real amazing part of the experience ๐Ÿ‘๐Ÿ‘
Wine is crisp and minerally
Quite enjoyable for what I needed ( still out of plastic glass)๐Ÿ˜Ž๐Ÿ––๐Ÿฟ
โ€” 3 years ago

Ron, Rob and 4 others liked this


The Mongrel Petite Sirah Pinot Noir

Cool blend by Territorial Vineyards & Wine Co. with 67% Petite Sirah & 33% Pinot Noir. Intense blackberry and plum fruits with smoky notes of the Petite Sirah are softened by the Pinot Noirs more delicate red fruits and earthiness. Really nicely rounded and totally enjoyable. โ€” 6 years ago

Renato Ratti

Marcenasco Barolo Nebbiolo 2011

Outstanding territorial representation, even at this prenatal stage! Ahhhh, the perfume (or is that the cougars at the next table?). โ€” 4 years ago

Steve and Bill liked this
Bill Bender

Bill Bender Influencer Badge Premium Badge

Big cats in the restaurant?! Scary. They like to take down prey from behind. Stand your ground Mike and they'll slink away.


Willamette Valley Pinot Noir 2009

B Ande

Excellent. $40@ health man โ€” 7 years ago

Cruse Wine Co.

Rancho Chimiles Vineyard Valdiguiรฉ

Tastes like a fantastic Wonka creation. Only problem was the wife getting all Nat Geo style territorial over the bottle. โ€” 5 years ago

Alicia, Carla and 4 others liked this

Azienda Agricola Montesecondo

Chianti Classico Sangiovese Blend 2013

Silvio hits a home run. Talk about territorial essence! โ€” 5 years ago

Alberto Tedeschi

Colfondo Frizzante Pignoletto 2010

jarred gild

so f'n good. bottle-fermented pignoletto. read about alberto tedeschi on the louis/dressner website: "I'm just getting started: my parents have other jobs, so I'm starting from scratch! We work organically in the vineyard, and it's very important for me to work traditionally in the cellar. And even though I'm renting my vines, I'm ok with that because they produce quality grapes and I can make the wines I want to make. These are fresh wines with great acidity, that can be drank young, but can also age in bottle for quite some time. I am also proud to make GOOD territorial wine; most consider Bologna wine to be an industrial product, and most of the time they are right! I only work with Pignoletto. I drive the grapes (which are in boxes) to the cellar in my van. I then do a direct press; Pignoletto is thick skinned and very tannic, so it's important to be gentle. After that I leave the juice outside overnight, then I rack it to stainless steel. The natural fermentation begins, then nothing! After three of four days, I re-rack the wine back to old oak barrels, where they stay on the lees for 12 months. That's for the Bellaria. For the frizzante, the fermentation and aging is in stainless steel (almost a year). I take a bit of must (which hasn't fermented) I've kept in the fridge, and add it to the still wine, then I bottle. The sugar of the must then begins the refermentation in bottle. It's a really typical way of making wine in our region. In Emilia, we are not famous for rich, big wine. We are country folk! We make easy, drinkable wine made to enjoy in the moment." โ€” 7 years ago

Kim, June and 4 others liked this
Kim Granlund

Kim Granlund

Will track this down, thanks for the tip!